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Creamy Baked Mac And Cheese Southern Style Recipe

Creamy Baked Mac and Cheese

If there is one dish that always brings comfort to the table, it is this creamy baked mac and cheese Southern style recipe. It is rich, cheesy, and baked until the top turns golden with just the right amount of crunch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Lunch
Cuisine American, Southern
Servings 6 people

Equipment

  • 1 Large Pot
  • 1 Large saucepan or skillet
  • 1 Whisk
  • 1 Baking Dish

Ingredients
  

  • 12 oz elbow macaroni or use shells, cavatappi, or another short pasta
  • 4 tbsp butter for the roux and rich flavor
  • 1 1/4 cup all-purpose flour to help thicken the cheese sauce
  • 3 cups whole milk whole milk works best for a creamy finish
  • 1 cup heavy cream for extra richness, or use more milk
  • 2 cups sharp cheddar cheese freshly shredded for the best melt
  • 1.5 cups Colby Jack cheese or mild cheddar for a softer flavor
  • 1 cup Monterey Jack cheese for smooth melting
  • 4 oz cream cheese optional, for an extra silky sauce
  • 1 tsp salt to season the pasta and sauce
  • 0.5 tsp black pepper for gentle heat
  • 1 tsp garlic powder for a savory note
  • 1 tsp onion powder for depth
  • 0.5 tsp smoked paprika optional, for a subtle warm flavor
  • 1 cup breadcrumbs for the topping if you want a crunchy finish
  • 2 tbsp butter for the topping if you want a crunchy finish

Instructions
 

  • Bring a large pot of salted water to a boil and cook the macaroni just until al dente. Drain it well, then set it aside while you make the cheese sauce.
  • In a large saucepan or skillet, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, until the mixture smells slightly nutty.
  • Slowly pour in the milk and cream while whisking so the sauce stays smooth. Keep cooking and stirring until it thickens enough to coat the back of a spoon.
  • Lower the heat and stir in the cheeses a handful at a time. Once the sauce is smooth, season it with salt, pepper, garlic powder, onion powder, and paprika if using.
  • Fold the cooked pasta into the cheese sauce until every piece is coated. Pour everything into a buttered baking dish and spread it out evenly.
  • If you want a crunchy top, mix breadcrumbs with melted butter and sprinkle it over the pasta. Bake until bubbling and golden on top, then let it rest for a few minutes before serving.

Notes

Use freshly shredded cheese for the smoothest sauce, since packaged shreds often contain anti-caking agents that can make the sauce grainy. Also, do not overcook the pasta, because it will continue softening in the oven.
For a creamier result, keep the sauce slightly loose before baking. If it seems too thick in the pan, add a splash of milk to loosen it up.
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover and warm in the oven at a low temperature with a splash of milk, or heat smaller portions in the microwave until hot.
If you want to freeze it, let the casserole cool completely first. Wrap it well and freeze for up to 2 months, then thaw in the refrigerator before reheating.